Search form

Search form

After spending two years carefully preparing a growth strategy and assembling the right team to pull it off, frozen-yogurt chain Pinkberry is zooming ahead with an aggressive expansion plan that calls for the company to surpass 100 stores by the end of the fall season. The expansion takes Los Angeles-based Pinkberry into new markets, including Connecticut, Washington, D.C., and Qatar.

Related Summaries

Several ambitious chefs in the Detroit area have recently opened barbecue restaurants. Brothers Michael and Marc Pollard, for example, launched Bad Brads BBQ, in which they "take our passion for food and our fine-dining backgrounds and put it toward this comfort food," said Michael Pollard.

After spending two years carefully preparing a growth strategy and assembling the right team to pull it off, frozen-yogurt chain Pinkberry is zooming ahead with an aggressive expansion plan that calls for the company to surpass 100 stores by the end of the fall season. The expansion takes Los Angeles-based Pinkberry into new markets, including Connecticut, Washington, D.C., and Qatar.

Eataly, the new Italian food and wine destination in New York City, is among the venues changing the definition of a food court. Also in New York, Todd English has created a food court at the Plaza Hotel, and Thomas Keller offers quick meals at his Bouchon Bakery.

A panel advising the FDA said AquaBounty Technologies' biotech salmon would be safe for human consumption and seems to pose no safety risk to the environment. However, some members of the committee said they found some flaws in the studies that back the safety of the biotech fish, including the small number of fish tested. The FDA is set to hold a public hearing today to discuss whether the biotech salmon should carry a label signifying it is genetically modified.

White House chef Sam Kass wears a second hat in the Obama administration, that of senior policy adviser for healthy food initiatives. Kass, an integral part of first lady Michelle Obama's fight to stamp out childhood obesity, says his interest in healthy eating began when, as a restaurant chef, he increasingly wondered about the impact the dishes he created back in the kitchen had on the unseen guests who were eating them.